Rhubarb and custard traybake

Name: Rhubarb and custard traybake
Total time: 1 h
Cuisine: British
Ingredients: 300g rhubarb, cut into 2 cm pieces; 3 tbsp caster sugar; 175g butter, softened; 175g caster sugar; 3 eggs; 150g self raising flour; 25g custard powder; 2 tsp vanilla extract; 3 tbsp milk

Pink rhubarb baked into a vanilla sponge, with a drizzle of custard on top.

Time1 hr
LevelEasy
Costabout £0.31 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 squares

Ingredients

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300 grhubarbcut into 2 cm pieces
3 tbspcaster sugar
175 gbuttersoftened
175 gcaster sugar
3eggs
150 gself raising flour
25 gcustard powder
2 tspvanilla extract
3 tbspmilk

Method

1
Heat the oven to 180°C (160°C fan). Line a 20 by 30 cm tin.
2
Toss the rhubarb with 3 tbsp caster sugar and leave for 10 minutes, to draw out the juices.
10 min
3
Beat the butter and 175 g sugar until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
4
Fold in the flour, custard powder and milk. Spread into the tin.
5
Spoon the rhubarb over the top and bake for 35 minutes, until golden and a skewer comes out clean.
35 min
6
Cool for 15 minutes and cut into 12. Serve warm with custard.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.